Product description
ROOTZ ORGANICS GOVINDBHOG RICE — AROMATIC SHORT-GRAIN
Govindbhog is a naturally aromatic, short-grain rice variety traditionally grown in India, particularly West Bengal. Known for its tender texture, sweet fragrance and buttery flavour, it cooks quickly and makes a lovely softer alternative to basmati for those who prefer a shorter, stickier grain.
WHAT MAKES IT SPECIAL
Govindbhog's small white grains have a distinctive floral aroma and a naturally sweet, buttery taste that make it a favourite for festive and traditional dishes — especially kheer (rice pudding) and khichdi — as well as everyday meals. It is naturally gluten-free.
SOURCING
Aromatic short-grain rice traditionally grown in West Bengal, India.
NUTRITION — per 100g
| Nutrient | Amount | %DV* |
|---|---|---|
| Energy | 350 kcal | - |
| Carbohydrates | 78 g | 28% |
| of which sugars | 0.1 g | - |
| Dietary fibre | 1.3 g | 5% |
| Protein | 7 g | 14% |
| Total fat | 0.7 g | 1% |
| Vitamin B1 (thiamin) | 0.07 mg | 6% |
| Vitamin B3 (niacin) | 1.6 mg | 10% |
| Magnesium | 25 mg | 6% |
| Phosphorus | 108 mg | 15% |
*%DV on a 2,000 kcal adult reference diet. Govindbhog is a white rice providing carbohydrates, some B vitamins, magnesium and phosphorus. Naturally gluten-free. Values are approximate for uncooked rice.
HOW TO SELECT & STORE
- Store: keep in an airtight container in a cool, dry place away from sunlight and moisture.
- Use a dry spoon to scoop.
- Use within the best-before date.
HOW TO USE
Govindbhog is prized for aromatic and sweet dishes
- How to cook: rinse 2–3 times, soak 15–20 minutes for best texture, then cook in water (about 1:2) - or in milk for desserts.
- Kheer / rice pudding: simmer in milk with cardamom and a little sugar or jaggery; garnish with nuts.
- Khichdi: cook with moong dal, turmeric and a drizzle of ghee.
- Pulao: saute with vegetables and whole spices.
- Everyday: serve alongside curries and dals.
- Festive rice: ghee rice and sweet rice dishes.
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Sign UpRinse the rice two to three times, soak for 15 to 20 minutes for the best texture, then cook in about twice its volume of water — or in milk for desserts. Store it in an airtight container in a cool, dry place away from sunlight and moisture, using a dry spoon to scoop
Yes — rice is naturally gluten-free. Govindbhog is especially good for kheer and other rice puddings, khichdi, ghee rice and vegetable pulao, and it works well for everyday meals served with curries and dals. It's prized wherever a soft, fragrant, slightly sweet grain is wanted.
Govindbhog is shorter and softer than basmati, with a stickier grain, a rounder shape and a sweeter, more buttery aroma, and it cooks a little faster. Basmati has long, separate grains suited to biryani; Govindbhog suits softer dishes and desserts where a fragrant, tender grain is wanted.
Govindbhog is a short-grain aromatic rice variety traditionally grown in West Bengal, India. It's known for its sweet fragrance, soft and slightly sticky texture, and naturally sweet, buttery taste, which make it a favourite for desserts like kheer as well as khichdi, pulao and everyday meals.
